Maple-mustard salmon

Name: Maple-mustard salmon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Canadian-inspired
Ingredients: 12 ounces raw salmon fillets (340 g, two fillets Thawed, boneless; check for pin bones.); 3 cups broccoli florets; 1 tablespoon prepared gluten-free mustard (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.); 2 teaspoons pure maple syrup; 2 teaspoons olive oil; 2 cups ready-cooked rice (Use a fresh sealed plain rice pouch or rice promptly chilled and refrigerated. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)

Original EZEATS recipe · editorially reviewed draft · owner review required · not kitchen-tested.

A thin maple-mustard coating brightens salmon beside roasted broccoli.

Canadian-inspired · dinner · easy

Servings: 2

Prep: 10 min

Cook: 20 min

Total: 30 min (estimate)

Estimated cost: USD 11 per serving. Not a price quote or a CAD conversion.

Diet and allergy suitability: unverified. Ingredient-list screening only, for the exact products specified. Brands, substitutions and cross-contact can change suitability. Editorial review is not kitchen testing or a medical or allergy-safety guarantee.

Known allergens: Fish, Mustard. This list may be incomplete; check package labels and cross-contact.

Before you cook

Before starting, wash hands with soap and water for 20 seconds. Rinse fresh produce under running water and use clean utensils.
Check every packaged ingredient label for dietary requirements and allergens, including cross-contact notices. Choose products with no additional allergenic ingredients beyond the warnings listed here; otherwise these ingredient-based recommendations no longer apply. Listed tags apply only to the specified ingredients; they are not allergy-safe guarantees.
Refrigerate perishable ingredients until needed. Refrigerate leftovers in shallow containers within 2 hours (within 1 hour above 90°F/32°C); reheat leftovers to 74°C/165°F.
Thaw raw meat or seafood in the refrigerator. Use a separate board and utensils for raw ingredients; wash hands and clean and sanitize tools and surfaces afterward. Never put cooked food on a plate that held raw food. Check internal temperature with a clean food thermometer in the thickest part of each piece.
Keep raw seafood chilled and separate from ready-to-eat food. Use a thermometer rather than color alone to judge doneness.

Ingredients

12 ounces raw salmon fillets (340 g, two fillets Thawed, boneless; check for pin bones.)
3 cups broccoli florets
1 tablespoon prepared gluten-free mustard (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
2 teaspoons pure maple syrup
2 teaspoons olive oil
2 cups ready-cooked rice (Use a fresh sealed plain rice pouch or rice promptly chilled and refrigerated. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)

Cooking instructions

Heat the oven to 425°F/220°C. Toss the broccoli florets with the olive oil on one side of a rimmed sheet pan.
Mix the prepared gluten-free mustard and pure maple syrup in a small bowl. Set the raw salmon fillets on the other side and spread with the glaze; wash any utensil that touched raw fish.
Roast for 15–20 minutes, turning the broccoli once, until the center of each fillet reaches 70°C/158°F and the broccoli is tender.
Heat the ready-cooked rice to 74°C/165°F according to its package. Serve with the salmon and broccoli.

Source & attribution

Original EZEATS recipe text, authored for EZEATS EH LLC.

First-party EZEATS content; no external reuse license granted.

Editorial review: 2026-09-18. Checked for ingredient coverage, recipe structure and consistency against the cited temperature guidance. Owner review and kitchen testing are still required.

Measurements: 1 cup approximately 240 mL; 1 tablespoon 15 mL; 1 teaspoon 5 mL. Oven temperatures are conventional.